The Origin of Japanese Whisky and its Connection to Scotch Whisky

This story, in essence, is about "the master leading the way, but the cultivation is up to the individual." Scotland is the master, and Japan is the apprentice – a particularly thoughtful and diligent one at that.

To clarify this relationship, we must first talk about two people: Torii Shinjiro, the founder of Suntory, a wealthy and visionary entrepreneur; and Taketsuru Masataka, the founder of Nikka, a technical genius.

The Origin (How the Master Taught):

The story begins in the early 20th century. At that time, Mr. Torii wanted to make whisky in Japan, but he had only passion, no technical expertise. So, he placed his hopes on the young Taketsuru Masataka.

Mr. Taketsuru, a chemistry graduate, was sent to Scotland in 1918 to "learn the ropes." This wasn't a sightseeing trip; it was serious, hands-on learning. He first studied theory at Glasgow University, then immersed himself as an apprentice in Scottish whisky distilleries, such as Longmorn in Speyside and Hazelburn in Campbeltown.

There, he learned the complete Scottish whisky-making process:

Barley Processing: How to germinate barley, and how to use peat to kiln the malt, creating that classic smoky flavor.
Mashing and Fermentation: How to convert starch in malt into sugar, and then use yeast to turn it into alcohol.
Distillation Techniques: How Scotland's iconic copper pot stills operate, and how double distillation purifies the liquid to obtain high-alcohol "new make spirit."
Oak Cask Maturation: This is the soul of whisky! He learned how different types of oak casks (such as sherry casks and bourbon casks) have a decisive impact on the whisky's flavor.

Taketsuru was an extremely meticulous person. He meticulously recorded everything he learned, from equipment dimensions to temperature control, in his notebooks. It is said that the notes he brought back were as thick as a dictionary. He even married a local Scottish woman (Rita Cowan) while there, showing how deeply he integrated himself.

The Beginning (How the Apprentice Started):

In 1920, Taketsuru returned to Japan with a wealth of knowledge, a stack of thick notebooks, and a Scottish wife. Mr. Torii was overjoyed to see him and immediately invested in building a distillery.

In 1923, Japan's first true whisky distillery, Yamazaki Distillery, was born. From its location (water source being key) to its equipment, this distillery was almost a perfect replica of the Scottish model. The first whisky they produced was also entirely in the Scottish style.

From Imitation to Excellence (The Apprentice Developed His Own Ideas):

However, a problem arose. Taketsuru was a technical purist and an idealist; he wanted to 100% replicate the rich, even smoky style he had learned in Scotland. Mr. Torii, on the other hand, was a businessman. He felt that such a taste was too "harsh" for the Japanese palate at the time, and he wanted a softer, more delicate whisky that better suited Eastern tastes.

Their philosophies diverged. After several years of collaboration, Taketsuru left Suntory to start his own venture.

To pursue his ideal Scottish environment, he traveled all over Japan and finally found a place in Hokkaido – Yoichi. He believed that the climate, humidity, and environment there were extremely similar to the Scottish Highlands, making it perfect for producing the robust style of whisky he desired. Thus, Nikka and its Yoichi distillery were born.

From then on, Japanese whisky saw the emergence of two giants – Suntory and Nikka – much like Diageo and Pernod Ricard in the Scottish whisky world, both rivals and co-pillars of the entire industry.

In summary:

Origin: The craftsmanship, techniques, and philosophy of Japanese whisky were entirely "learned from" Scotland. Taketsuru Masataka was the key figure who brought this "true scripture" back to Japan. It can be said that without Scottish whisky, there would be no Japanese whisky today.
Development: The Japanese did not stop at mere imitation. They incorporated their extreme dedication to craftsmanship (the so-called "shokunin spirit") on top of the Scottish foundation. For example, they have extremely high standards for water quality, exercise finer control over the details of fermentation and distillation, and innovatively use unique Japanese Mizunara oak casks for maturation, which imparts distinctive sandalwood and agarwood notes.

So, you can understand it this way: Japanese whisky uses Scottish methodology, combined with Japanese terroir, water, and Eastern philosophy, to produce a spirit that has "surpassed the master." They share a deep master-apprentice relationship, and now the apprentice has also become a master, standing shoulder to shoulder with the original teacher.